Saturday, October 15, 2011

I Can Cook: Freshocracy Week 3

This week's Freshocracy meals kind of got away from me as I wound up having a busy week. I started out strong with Lebanese Roasted Eggplant, Grass-Fed Beef & Toasted Pine Nuts and a Yogurt Dressed Bibb Lettuce and Black Cherry Tomato Salad. I had tons of it, so served it to my visiting cousin who is half Lebanese and he said "Oh wow, it actually does taste like Lebanese food", so there you have it. Stamp of authenticity and approval.

Lebanese Roasted Egglant
Next on the menu was the Momofuku-Inspired Asian Green and Poached Egg Soup with Hot Bread Kitchen's Fall Apple-Cheddar Focaccia. I made the soup, but without the poached egg since it wound up coming to work with me as lunch instead of dinner. I was completely surprised how tasty the soup was even though there wasn't a lot of seasoning! Since it went straight into Tupperware and didn't have its eggy accompaniment, I decided that it wasn't camera worthy. I decided to save the focaccia for a get together on Thursday- but didn't pay attention to the fact that it clearly said that it needed to be used in 2-3 days. When I got it out to warm it up for my guests my beautiful focaccia was covered in mold.

Again, I foolishly did not put my squid in the freezer as instructed so was missing a key ingredient of the next meal: Sicilian Fresh Tomato and Squid Linguine with a Lemony-Pecorino Arugula Salad. Oh and I served the Lemony-Pecorino Arugula Salad at the afore-mentioned get-together, it was quite a hit. Since I was also making the meal for just me I skipped the provided linguine and served it over carb-free tofu shirataki noodles. Again, such an incredibly simple recipe with few ingredients, but bursting with flavor!

Will have to make sure to check my calendar in the future to make sure I will have the time to give these delicious meals the treatment they deserve- but even with my mess ups, I got some incredible meals out of it.

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